Quick stir-fried Mongolian lamb curry
- ⏱ 50 minutes
- Easy
- Serves 4
- 👥 2-cook recipe
Thinly sliced lamb is marinated in a sweet-savory Mongolian curry paste, stir-fried, and finished with chilli and spring onions.
Adapted from Great British Chefs.
This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Quick stir-fried Mo...
0/0
COOK 1COOK 2
1Mise en place
2Grate the ginger
Peel and grate the fresh ginger
3Plate and serve
+ 12 more steps in the app
Quick stir-fried Mo...
0/0
COOK 2COOK 1
1Mise en place
Prep 650 g lamb neck: slice very thinly
2Grate the ginger
3Plate and serve
+ 12 more steps in the app
Ingredients
- 650 g lamb neck (sliced very thinly)
- 2 tbsp cornflour (for dusting)
- 1 tbsp sesame oil for frying
- 6 tbsp water
- 2 tbsp soy sauce
- 4 tbsp hoisin sauce
- 1 fresh ginger (peeled and grated)
- 1 tsp garlic powder
- 1 tbsp Demerara sugar
- 1 tbsp sesame oil for the curry paste
- 1 red chilli (deseeded and finely sliced)
- 6 spring onions (trimmed and sliced)
- rice, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Mise en place COOK 1
- Prep 650 g lamb neck: slice very thinly
2. Grate the ginger COOK 2
- Peel and grate the fresh ginger
3. Slice the onions COOK 2
- Deseed and finely slice the red chilli
- Trim and slice the spring onions
4. Marinate the lamb COOK 1
- In a shallow dish, mix together the water, soy sauce, hoisin sauce, fresh ginger, garlic powder, Demerara sugar, and sesame oil for the curry paste
- Add the lamb neck pieces and turn them over to coat fully in the paste
- Cover and allow to marinate for 30 minutes
5. Dust the lamb COOK 1
- Remove the lamb neck from the marinade, reserving the marinade for later
- In a bowl, toss the lamb neck with the cornflour to coat
🤝 Cook 2 hands over the curry paste.
6. Make the lamb COOK 1
- In a wok, heat the sesame oil for frying over a high heat
- When hot, add the dusted lamb neck pieces and fry for 2–3 minutes, moving them about the wok the whole time
- Scrape in the reserved paste from the marinade along with the water
- Continue to stir-fry for another 4–5 minutes, keeping the lamb moving
- Just before serving, scatter over the sliced red chilli and spring onions and fry for a minute or so more to soften
🤝 Cook 2 hands over the reserved paste.
7. Plate and serve BOTH
- Serve the curry immediately with steamed rice, noodles or bread
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